Flatlander Chili

Flatlander Chili

Recipe by: George Couch

 "Easy to make, great anytime, and always a favorite."

Ingredients

2 pounds lean ground beef

1 (46 fluid ounce) can tomato juice

1 (29 ounce) can tomato sauce

1 1/2 cups chopped onion

1/2 cup chopped celery

1/4 cup chopped green bell pepper

1/4 cup chili powder

2 teaspoons ground cumin

1 1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon white sugar

1/8 teaspoon ground cayenne pepper

2 cups canned red beans, drained and rinsed

To Make

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

Best White Chicken Chili

Best White Chicken Chili

Recipe by: Soup Loving Nicole

 "Change things up this winter by making chili with chicken instead of beef. For a milder version, you can substitute a green bell pepper for the jalapenos. Garnish with cheese and cilantro if desired."

1 tablespoon olive oil
1 pound chicken breast, cut into bite-sized pieces
1 medium onion, chopped
2 large jalapeno peppers, seeded and chopped
1 tablespoon all-purpose flour
3 (15 ounce) cans navy beans, drained
1 (10 ounce) can green enchilada sauce
1 cup chicken broth
1 teaspoon dried Mexican oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin

To Make

Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.

Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

Family Sicilian Sauce and Meatballs

Family Sicilian Sauce and Meatballs

Recipe by: PETEIYC 

"My mother's family originally came from Sicily and every family member makes his or her own version - this version came most recently via Brooklyn. If there are any leftovers, they freeze very well. MANGIA! Serve with red wine and a good loaf of crusty Italian bread.”

Meatballs:

3 slices white bread, torn into pieces
1/4 cup milk or water
1 1/2 pounds ground beef
2 eggs
1/2 cup grated Romano cheese
1 pinch dried parsley
3/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper

Sauce:

3 tablespoons olive oil
4 onion, chopped
6 cloves garlic, chopped
12 (3.5 ounce) links sweet Italian sausage
1 1/2 pounds cubed beef brisket
1/2 pound pork neck bones
4 (6 ounce) cans tomato paste
3 (28 ounce) cans crushed tomatoes
1/2 cup red wine
4 bay leaves
1/4 teaspoon ground cinnamon
1/4 teaspoon dried parsley
1 teaspoon dried basil
salt and pepper to taste
3 (16 ounce) packages dry pasta

To Make

To Make The Meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.

To Make The Sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.

Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.

When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.

Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.

Beef, Green Chili and Tomato Chili

Recipe by: Kimber

"I love the green chilies in this stew and the rich, flavorful sauce of this stew is wonderful! Serve over rice, or with a crusty bread, and salad for a wonderful winter meal.

Ingredients

1/4 cup vegetable oil

3. pounds beef chuck roast, cut into 3/4 inch cubes

2 onions, chopped

2 cloves garlic, minced

1 (28 ounce) can roma tomatoes, with juice

2 (4 ounce) cans chopped green chile peppers, drained

1 (12 fluid ounce) can or bottle beer

1 cup beef broth

2 teaspoons dried oregano, crushed

1  1/2 teaspoons ground cumin

2 tablespoons Worcestershire saucesalt to taste

Salt and ground black pepper to tast

To Make

In a Dutch oven, heat oil over medium heat until hot, but not smoking. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.

Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chiles, beer, beef broth, oregano, cumin, and Worcestershire sauce. Season with salt and pepper to taste.

Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Bob's Little Known, Less Cared About Chili

Bob's Little Known, Less Cared About Chili

Recipe by: Bob

 "Savory, smoky, easy-to-make chili. Sometimes I add a can of corn, too. Maybe have some sweet corn bread muffins with honey on the side. You could use black beans, pinto beans, pink beans, or small red beans in place of the kidney beans."

1/2 pound thick-cut bacon, chopped

1 large yellow onion, chopped

1 1/2 pounds ground beef

3 cloves garlic, chopped

1 tablespoon ground cumin

3 (15.5 ounce) cans kidney beans, rinsed and drained

1 (14.5 ounce) can fire-roasted diced tomatoes

2 cups water

1/4 cup chili powder

1 teaspoon liquid smoke flavoring

Salt and ground black pepper to taste

1 dash hot pepper sauce (such as Tabasco®), or to taste (optional)

To Make

Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cook and stir until the beef is completely browned, 7 to 10 minutes.

Stir kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper, and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.

Footnotes

Cook's Note:

Use more or less water to thin or thicken chili.

Wendy’s Chili (Copycat)

Credit: Dinner Then Dessert

Wendy’s Chili copycat made with kidney beans, onions, chilis, bell peppers and tomatoes with a spicy chili powder and cumin spices. Taste like a perfect copycat!

2 lbs ground beef 85/15

29 ounces canned tomato sauce

29 ounces canned kidney beans not drained

29 ounces canned pinto beans not drained

28 ounces canned tomatoes chopped (not drained)

1 yellow onion diced

1 diced jalapeno de-seeded and de-veined

2 stalks celery chopped

1 green bell pepper chopped

1 tablespoon cumin powder

1/4 cup chili powder

1 teaspoon black pepper

2 teaspoons salt

1 cup water

1 tablespoon butter

To Make

In a heavy bottomed stockpot brown the ground beef. Drain the fat.

Add in the rest of the ingredients (except the butter) and bring to a boil.

Lower to a simmer and cook uncovered (please keep at a simmer level) for 2 hours stirring occasionally.

Add in the butter and stir until fully melted and incorporated.

Serve.

Habanero Hellfire Chili

Recipe by: EDD RYAN

 "Tasty chili whose name says it all! Note: Whole Anaheim peppers are not widely available; this ingredient is optional, and you can use hot pepper sauce instead."

1/2 pound bacon
1 pound ground round
1 pound ground pork
1 green bell pepper, diced
1 yellow onion, diced
6 jalapeno peppers, seeded and chopped
6 habanero peppers, seeded and chopped
8 Anaheim peppers, seeded and diced
2 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons chili powder
2 tablespoons beef bouillon granules
1 (28 ounce) can crushed tomatoes
2 (16 ounce) cans whole peeled tomatoes, drained
2 (16 ounce) cans chili beans, drained
1 (12 fluid ounce) can beer
3 ounces tomato paste
1 ounce chili paste
2 cups water

To Make

Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.

Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.

Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

Boilermaker Tailgate Chili

Recipe by: MIGHTYPURDUE22
“This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy.”

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped

1 tablespoon bacon bits

4 cubes beef bouillon

1/2 cup beer

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce (e.g. Tabasco™)

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

1 (10.5 ounce) bag corn chips such as Fritos®

1 (8 ounce) package shredded Cheddar cheese

To Make

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Touchdown Chili

Recipe by: Jenn Polk

“Every year when football season rolls around and the weather begins to cool, my husband requests I make this hearty, beanless chili. It receives rave reviews from everyone.”

2 pounds ground beef

1 large onion, chopped

6 cloves garlic, chopped

1/3 cup chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried basil

1 (28 ounce) can diced tomatoes with juice

1 (4 ounce) can diced green chile peppers, drained

1 (15 ounce) can tomato sauce

1 (12 fluid ounce) can or bottle of beer

1 tablespoon white vinegar

3 tablespoons brown sugar

1 teaspoon hot pepper sauce (e.g. Tabasco™)

2 teaspoons salt

1/2 teaspoon ground black pepper

To Make

Place the ground beef, onion and garlic in a large saucepan over medium heat. Cook, stirring to crumble the beef, until the beef is no longer pink and the onion is tender. Drain off the fat and return the pan to the stove. Combine the chili powder, cumin and basil; sprinkle over the beef. Cook and stir to coat the meat and toast the spices a little.

Pour in the tomatoes, green chilies, tomato sauce, beer and vinegar. Bring to a boil and stir to loosen any bits that are stuck to the bottom of the pan. Mix in the brown sugar, hot pepper sauce, salt and pepper. Reduce the heat to low, cover and simmer for 3 hours. Remove the lid for the last 30 minutes of cooking.

Chili I

Recipe by: ROBTX99

“Thick and spicy chili. Coffee and beer give this chili a unique and dynamite flavor. Garnish with shredded cheese and diced chile peppers."

2 tablespoons vegetable oil

2 onions, chopped

3 cloves garlic, minced

1 pound ground beef

3/4 pound beef sirloin, cubed

1 (14.5 ounce) can peeled and diced tomatoes with juice

1 (12 fluid ounce) can or bottle dark beer

1 cup strong brewed coffee

2 (6 ounce) cans tomato paste

1 (14 ounce) can beef broth

1/2 cup packed brown sugar

3 1/2 tablespoons chili powder

1 tablespoon cumin seeds

1 tablespoon unsweetened cocoa powder

1 teaspoon dried oregano

1 teaspoon ground cayenne pepper

1 teaspoon ground coriander

1 teaspoon salt

4 (15 ounce) cans kidney beans

4 fresh hot chile peppers, seeded and chopped

To Make

Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.

Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt. Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.

Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.